3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into -3/4″x1/4″ strips -(about 3/4 cup) 1 sm Bunch green onions, cut
-diagonally into 3/4″ pieces -(about 1 1/2 -cups) 2 c Chicken broth, canned OR
-homemade 2 c Vegetable stock OR water
-(stock recipe in next post) 2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut
-into 1/2″ cubes 1 cn (8 oz.) sliced water
-chestnuts, drained Heat oil in large saucepan over medium-high heat. Add pepper and onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through.